Episodes
1. MSG, Brazil Nuts, Elderflower
August 31, 2015
25 min
Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.
2. Vitamin D, Wagu Beef, Swiss Cheese
September 7, 2015
25 min
Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.
3. Blue Fin Tuna, Ice Cream, Peas
September 14, 2015
25 min
Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.
4. Vodka, Instant Coffee, Wensleydale Cheese
September 21, 2015
25 min
Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.
5. Pistachios, Rolled Oats, Prosecco
September 28, 2015
25 min
Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.
6. Vegetables, Wine, Biscuits
October 5, 2015
25 min
Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.
7. Pineapples, Chocolate, Mussels
October 12, 2015
25 min
Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?
8. Plums, Vegetables, Cherry Tomatoes
October 19, 2015
25 min
Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?
9. Crabs, Greens, Gummy Sweets
October 26, 2015
25 min
Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.
10. Revisited: Mozzarella, Venison and Sprouts
November 2, 2015
25 min
The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?
